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ICE CREAM PLANT

Dairy Man Engineering logo
Dairy Man Engineering
Service Provider , Manufacturer, Brand Owner, Exporter, Wholesaler, Startup — Irugur, Tamil Nadu, India · Replies in ~24–48 hours
FIEO Registered Export Ready
₹ 10,995.80 /Unit ₹ 11,335.88 You save ₹ 340.08 In stock
Inclusive of all taxes
MOQ: 1 Unit
Lead time: On request
GST invoice
Origin: India
Export ready
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Export Snapshot
Minimum order
1 Unit
HSN Code
On request
Origin
India
Lead time
On request
Port of dispatch
On request
Packaging
Standard export packaging
Shelf life / storage
As per product specification
Export markets served
Sri Lanka flag LK Bangladesh flag BD Nepal flag NP Algeria flag DZ Yemen flag YE +5 others
Ability to customise
As per OEM brief
Values shown are for Dairy Man Engineering.
Company Dairy Man Engineering
Dairy Man Engineering logo
Dairy Man Engineering

We "Dairy Man Engineering" are engaged in manufacturing and exporting a high-quality assortment of etc. We are a Partnership company that is established in the year 2018 at Coimbatore, Tamil Nadu and are connected with the renowned vendors of the market who assist us to provide a qualitative range of products as per the global set standards. Our Manufacturing Brand is DME. Under the supervision of "Mr. K Dhakshanamoorthy", we have attained a dynamic position in this sector.

Registered address: Coimbatore, India. Industry: Agriculture & Agri Products › Agri Supplies, Materials & Equipment.

FIEO Registered
View profile →
Established
2018
Employees
1–10
GST
33ATOPD8360K1ZE
IEC code
ATOPD8360K
Export markets
Sri Lanka flag LK Bangladesh flag BD Nepal flag NP Algeria flag DZ Yemen flag YE +5 others
Member since
Jul 2024
Turnover
$1 MM - $2 MM
Incorporation type
On request
Product details

Key Components of an Ice Cream Plant

Ingredient Reception and Storage:


Milk, cream, sugar, and other ingredients are received and stored in appropriate conditions.

Mix Preparation:


Ingredients are carefully measured and blended to create the base ice cream mix.

Heat treatment (pasteurization) is often applied to kill harmful bacteria.

Homogenization:


The mix is subjected to high pressure to break down fat globules for a smooth texture.

Aging:


The mix is held at a low temperature to improve its flavor and texture.

Freezing:


The mix is rapidly frozen while air is incorporated to create the desired texture and volume.

Flavoring and Mixing:


Flavors, fruits, and other ingredients are added and mixed into the frozen base.

Packaging:


The ice cream is packaged in various containers (cups, cones, tubs) for distribution.

Hardening:


The packaged ice cream is quickly frozen to a solid state for storage and transportation.

Storage and Distribution:


The finished product is stored in cold storage facilities and distributed to markets.


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www.researchgate.net

ice cream production line

Challenges and Considerations

Hygiene: Maintaining strict cleanliness is crucial to prevent contamination.

Temperature Control: Precise temperature management is essential for product quality.

Equipment Maintenance: Regular upkeep of machinery is necessary for efficient operation.

Product Development: Continuous innovation is required to meet consumer demands.

Description provided by Dairy Man Engineering.

Controlled environment storage for milk, cream, sugar, and additives to maintain freshness and quality.

Precise blending and measurement of raw materials with heat treatment (pasteurization) for safe and consistent ice cream base.

High-pressure treatment to break down fat globules ensuring smooth texture and uniform consistency.

Low-temperature holding of mix to enhance flavor development and improve texture.

Rapid freezing that incorporates air to achieve desired texture, volume, and creaminess.

Integration of fruits, flavors, and other mix-ins in controlled environment to maintain quality.

Automated packaging in multiple formats (cups, cones, tubs) suitable for various market segments.

Quick freezing of packaged ice cream to solid state with cold storage for extended shelf life.

Strict sanitation protocols and equipment cleaning to prevent contamination.

Precise temperature regulation throughout processing to ensure product safety and quality.

Specifications
Production Capacity
Customizable, typically ranging from 500 liters/hour to 5000 liters/hour
Primary Ingredients
Milk, cream, sugar, emulsifiers, stabilizers, flavorings
Equipment Included
Pasteurizer, homogenizer, aging tanks, freezer, mixer, packaging machine, hardener, cold storage units
Heating Method
Plate or tubular heat exchangers for pasteurization
Temperature Range
Mix held at 0–4°C during aging, freezing at approx. -5°C, hardening at -25°C to -30°C
Air Incorporation Rate
Up to 100% (overrun) depending on ice cream type
Automation Level
Semi-automatic to fully automatic production lines available
Compliance Standards
FSSAI and HACCP compliant with GMP for food safety
Material of Construction
Food-grade stainless steel for all contact parts
Power Requirements
Variable based on capacity and automation, typically 220-380V, 50Hz
Use cases
Category
Food Processing Machinery > Dairy Processing Equipment > Ice Cream Production Line
Primary application
Brand
Not specified
Product type
Product
Logistics & handling
Lead time
On request
Packaging
As per buyer requirement
Storage condition
As recommended by supplier
Origin
India
Form
As listed by supplier
Commercials Dairy Man Engineering
Minimum order
1 Unit
Lead time
On request
Payment terms
As per negotiated commercial agreement
Frequently asked by buyers
What is the typical production capacity range for the Ice Cream Plant?

The Ice Cream Plant's production capacity is customizable, generally ranging from 500 liters per hour to 5000 liters per hour, catering to small-scale to large industrial requirements.

How does the plant ensure the ice cream's hygienic quality throughout production?

The plant incorporates stringent hygiene protocols including usage of food-grade stainless steel equipment, regular sanitation, controlled environment storage, and heat treatment (pasteurization) to eliminate harmful bacteria, ensuring high hygienic standards.

Can the Ice Cream Plant handle different types of ice cream formulations and flavors?

Yes, the plant includes dedicated mixing and flavoring systems that allow for the integration of various flavors, fruits, and additives, enabling production of diverse ice cream varieties according to market demand.

What temperature controls are implemented during processing to maintain quality?

The plant maintains precise temperature ranges such as 0–4°C during aging, around -5°C during freezing with air incorporation, and -25°C to -30°C during the hardening phase to preserve texture, flavor, and safety.

Is the Ice Cream Plant compatible with automated packaging systems?

Yes, the plant offers options for automated packaging in multiple container formats including cups, cones, and tubs, facilitating efficient production scalability and market readiness.

Does the Ice Cream Plant comply with Indian regulatory standards for food safety?

Absolutely, the plant is designed to comply with FSSAI guidelines, HACCP, and GMP requirements, ensuring the final products meet Indian regulatory safety and quality standards.

Question not answered? Sellers typically reply within 24–48 hours.

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ICE CREAM PLANT
ICE CREAM PLANT
₹ 10,995.80 /Unit